Chips

Jodi’s White Chocolate Macadamia Nut Cookies

/ Jodi / 47 Comments

white-chocolate-macadamia-nut-cookies-1

I made another trip to Aldi this past week, and was once again blown away by the great prices and quality of products.  I was a skeptic, but am a total new fan.   I found a super deal on a beautiful bag of roasted, salted Macadamia nuts.  I also bought some of their white chocolate chips knowing exactly the cookie I wanted to bake this week!

white-chocolate-macadamia-nut-cookies-2

It was so hard not to eat all of those wonderful macadamia nuts before coarsely chopping them and adding them to the cookie batter!

white-chocolate-macadamia-nut-cookies-3

I can’t swear to you that the whole 10 oz. bag was used in this recipe as it is likely a bit less from my lack of willpower, but these cookies still turned out to be one of my top faves!  I must give them away before I eat too many.  Luckily that is not a problem this week as there are plans for these tempting treats.

Here is my simple, classic recipe.

Jodi's White Chocolate Macadamia Nut Cookies

Ingredients:white-chocolate-macadamia-nut-cookies-1

  • 1 lb. (4 sticks) softened salted butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp salt
  • 2tsp baking soda
  • 5 cups flour
  • 1 10 oz bag macadamia nuts (more or less), coarsely chopped
  • 1 12 oz bag white chocolate chips

Directions:

Blend butter and sugar until creamy with electric mixer on high speed for approximately 2 minutes.  Add eggs, one at a time, and continue beating.  Add vanilla, then salt and baking soda.  Turn mixer to low.  Slowly add flour, and mix just until fully incorporated.   Gently fold in macadamia nuts and white chocolate chips with wooden spoon or spatula.  Refrigerate dough at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F.  Roll refrigerated dough into 1″ balls.  Place on backing stone or cookie sheet.  Flatten slightly.  Bake approximately 10 minutes until golden brown.

These cookies freeze well, and defrost quickly, so I store in Ziploc bags in the freezer.

Enjoy!

Cheers & Hugs,
Jodi

October is #NationalCookieMonth!

Cookie Butter Cinnamon Chip Cookies

/ Jodi / 39 Comments

cookie butter cinnamon chip cookies

Have you discovered the amazingness of Trader Joe’s Cookie Butter yet?  (It’s quite similar to Biscoff spread, which I also absolutely adore!)

cookie butter cinnamon chip stack

I knew there had to be an EXTRAordinary cookie to make with this magical spread, so I went a googling and discovered a great recipe to start with at the wonderful Averie Cooks blog.

cookie butter cinnamon chip cookie

These cinnamony, gingergread biscuity, ooey-gooey brown sugary in the center, crispy crunchy on the outside little gems of deliciousness may just be my new favorite cookie ever!

Bake them if you dare!

Cookie Butter Cinnamon Chip Cookies

  • Servings: 2 1/2 dozen
  • Print

Ingredients:cookie butter cinnamon chip cookies

  • 2 large eggs
  • 1 ½ cups Trader Joe’s Cookie Butter or Biscoff Spread
  • 1 stick (1/2 cup) butter (softened)
  • 1 1/2 cups packed brown sugar
  • 3 Tablespoons vanilla extract
  • 1 3/4 cup flour
  • 4 teaspoons cornstarch
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • pinch of salt
  • 1 bag Hershey’s Cinnamon Chips

Directions:

Cream the egg, Cookie Butter, butter, brown sugar, and vanilla on medium-high speed of an electric mixer until light and fluffy, about 4-5 mins.

Add flour, cornstarch, cinnamon, baking soda, and salt.  Mix on low speed until just incorporated, about 1 min.  Fold in cinnamon chips.

Make 1 ½ inch balls from the cookie dough, place on a cookie sheet, cover with plastic wrap, and refrigerate for at least 3 hours before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Chilling the dough is a must.

Preheat oven to 350F.  Place cookie balls on baking stone or sheet, spaced at least 2 inches apart, and bake for 8-9 mins, or until edges have set and tops are just beginning to set. Do not over-bake.

Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.

Enjoy!

Cheers & Hugs,
Jodi

Thank You Berry (Salsa) Much

/ Jodi / 9 Comments

thank you berry much

Thank you cards might be my favorite cards to make and send.  There is something so heartwarming about putting to art and words your feelings of gratitude and sharing it with the person you are thankful to.

So when one of my co-workers did something especially nice and helpful (which is a regular occurrence from her – lucky me – eh?!), I had this little card I had made a while back when I was practicing water color painting where I had laid out some fruit and mint leaves and tried to create it.  I was goofing around with making it a (not sure of the term?) combination of words and “art.”  (Anybody know the technical name for this or is there even such a thing?)  Need to work on my handwriting, but thought it was fun… or maybe I ruined it??

Nonetheless, I used this, along with a little batch of my Fresh Raspberry Chocolate Chip Cookies as a way to thank my friend and co-worker.  (Thank you Judy!!)

And while we are talking about the wonderful fruits of summer and berries, it brought to mind a favorite recipe I used to make and demonstrate from Pampered Chef years ago when I was a “Pampered Chef Lady” that I thought I’d share with you here today.  Only, I kicked it up a notch by adding fresh red raspberries too!  I’ve got to make this again soon!

Berry Salsa with Cinnamon Chips

Photo courtesy of myreciperoundup.blogspot.com

Ingredients:
2 Medium Granny Smith Apples, chopped
1 Cup Strawberries, hulled and chopped
1 Kiwi, peeled and chopped
1 Cup Red Raspberries
1 Medium Orange, juiced and zested
2 Tbsp Brown Sugar
2 Tbsp Apple Jelly
4 Large Tortillas
2 Tbsp Sugar
1 tsp Cinnamon

Directions:

Gently mix together first seven ingredients in a bowl.

Preheat oven to 475 degrees F.  Brush tortillas with water using a pastry brush.  Combine cinnamon and sugar and sprinkle over tortillas.  Cut each tortilla into eight wedges, and place on a baking stone (or cookie sheet).  Bake 5-7 minutes until golden brown and crisp.  Remove to cooling rack, then place in a bowl or basket alongside the salsa, and ENJOY!

Recipe from The Pampered Chef (modified)

Cheers & Hugs & Thank You BERRY Much for Visiting LifeinBetween.me,
Jodi

Milk Chocolate Caramel-Filled Chip Cookies

/ Jodi / 28 Comments

Milk Chocolate Caramel Filled Chip Cookies Stacked

If you give a mouse a cookie….

He’s going to ask for a glass of milk.

Milk Chocolate Caramel Filled Chip Cookies and Milk 2

And then he’ll probably want a straw.

Milk Chocolate Caramel Filled Chip Cookies

As I was looking at these shots of my latest twist on chocolate chip cookies, I couldn’t help but be reminded of that fun children’s book.

Milk Chocolate Caramel Filled Chip Cookies Stacked 2

Especially after this stack – I kept thinking… more – More – MORE!

Milk Chocolate Caramel Filled Chip Cookies and Milk

I bake chocolate chip cookies A  LOT.

I’m kinda known for it.

Especially with our sons’ friends.

And I love the joy it brings – the smiles they create – the happy tummies – the grateful hugs.

But I get bored with the same old thing, so I am always looking for a way to change them up a bit – as you may have noticed if you’ve been hanging out here at LifeinBetween.me for any length of time…  (Fresh Raspberry Chocolate Chips, Girl Scout Thin Mint Cookies, Peanut Butter White Chocolate Chip…)

This latest version was a BIG HIT!

Instead of semi-sweet morsels, I used the new Nestle Toll House Delightfulls Caramel Filled Morsels.

Could you just die?!!?

Milk Chocolate Caramel Filled Chips in a cookie!!

I used my tried and true chocolate chip cookie recipe – subbing these DELIGHTFULL morsels for the regular chocolate chips.

Easy Peasy – and guaranteed to be a Big Hit with whoever you decide to share these with!

And PS – I had forgotten how amazing a chocolate chip cookie tastes dunked in milk!     I have not done that in ages, but sampled a bite after this “photo shoot.”

Grab a glass of cold milk – even if it is Skim – and DUNK!

Pure delight!

Kicked Up Milk Chocolate & Caramel Chip Cookies

Ingredients:Milk Chocolate Caramel Filled Chip Cookies Stacked 2

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 9-oz bags Nestle Toll House Delightfulls Milk Chocolate Caramel Filled Morsels

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in chocolate caramel morsels. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

Cheers & Chocolatey Caramely Hugs,

Jodi

Sometimes Simple is the Sweetest

/ Jodi / 18 Comments

memorial day birthday cake red raspberries and blackberries
Did you ever notice how fancy and fussy doesn’t always equal most delicious?

Take birthday cake for example, I have spent hours and fortunes on fancy cakes with fondant decorations or “secret” expensive ingredients.

But, as I can attest from this past weekend’s Memorial Day/DIL Birthday cake, my family absolutely and totally went gaga over a simple Betty Crocker Supermoist Party Rainbow Chip Cake Mix baked in a 13×9 pan with white frosting and fresh fruit on top.

For the frosting, I mixed half a tub of Duncan Hines Fluffy White Frosting Mix and half of a large container of Cool Whip.  Canned frosting alone is way too sweet.  Cool Whip alone just doesn’t hit the mark.  Together, though, they are a marriage made in heaven!  AMAZING Frosting!  Try it – I’ll bet you get raves!

And to really rock it out, a scoop of Birthday Party ice cream doesn’t hurt either!  (Hagan Parlor Favorites makes a yummy Birthday Party flavor that has confetti chips and CHUNKS of birthday cake in the ice cream!)

Even those of you who don’t consider yourselves “Kitchenistas” can be Rock Stars with this easy combo!

Birthday party ice cream

Sometimes simple is the sweetest.

Cheers & Hugs,

Jodi